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Dumplings With Ginger Dipping Sauce

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Ingredients

Adjust Servings:
1/2 lb ground lean pork
1 scallion, finely minced
1 tablespoon reduced sodium soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon dry sherry
1 teaspoon grated peeled gingerroot
1 garlic clove, minced
1 (12 ounce) package wonton skins (about 48)
1/4 cup red wine vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons sugar
1 tablespoon sesame oil

Nutritional information

252.3
Calories
90 g
Calories From Fat
10.1 g
Total Fat
2.8 g
Saturated Fat
24.2 mg
Cholesterol
600.7 mg
Sodium
29.6 g
Carbs
1 g
Dietary Fiber
3.5 g
Sugars
9.6 g
Protein
100g
Serving Size

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Dumplings With Ginger Dipping Sauce

Features:
    Cuisine:

    This is only ok. Recipe #20235 is way better.

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Dumplings With Ginger Dipping Sauce, These dumplings are perfect and the dipping sauce is exquisite The flavors just explode in your mouth You can increase the red pepper flakes to 1/2 to 3/4 tsp It also works well if you substitute ground chicken for the pork, and/or madeira for the sherry I also prefer to steam them in a ‘bamboo steamer’ for about 7 minutes Be sure to lube the steamer with cooking spray, otherwise they stick It can be time-consuming to fold all of the wontons, so it could be a good idea to keep the folded, yet-to-be-cooked wontons covered with a damp towel until you’re ready to cook ’em all Note: I like them much better fried LOL!, This is only ok Recipe #20235 is way better , My son and I had an absolute blast making these, and I thought the flavor was quite good My husband found the dipping sauce to be too spicy, but complained that the plain dumplings were too bland without the sauce Overall, though, I look forward to making these again with no changes


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    Steps

    1
    Done

    Bring a Large Pot of Water to a Boil.

    2
    Done

    in a Small Bowl, Mix the Dipping Sauce Ingredients, Stirring Until the Sugar Dissolves; Set Aside.

    3
    Done

    in a Medium Bowl, Mix the Pork, Scallions, Soy Sauce, Sesame Oil, Cornstarch, Sherry, Gingerroot and Garlic.

    4
    Done

    Place the Wonton Skins on a Work Surface and Cover Them With a Damp Towel.

    5
    Done

    Remove the Wonton Skins 1 at a Time and Place About 1 Teaspoon Filling in the Center; Do No Overstuff or the Wontons Won't Seal Securely.

    6
    Done

    Moisten the Edges of the Wontons With Water. Bring 2 Opposite Corners to the Center, Pinching the Points to Seal, Then Bring Remaining 2 Corners to Center, Pinching the Points to Seal.

    7
    Done

    Repeat With the Remaining Wonton Skins and Filling.

    8
    Done

    Add the Wontons in Batches (if You Add Too Many at Once They May Stick Together) to the Boiling Water. Stir Gently With a Wooden Spoon and Bring Back to a Boil; Boil 5 Minutes. With a Slotted Spoon, Transfer the Wontons to a Platter.

    9
    Done

    Serve With a Dipping Sauce.

    Avatar Of Luke Patel

    Luke Patel

    Indian cuisine expert known for his flavorful and aromatic curry dishes.

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